Thursday, August 13, 2015
Vegetable Spring Rolls
VEGETABLE SPRING ROLLS
-1¾oz dried rice vermicelli
-2 carrots, cut into matchsticks
-1 small cucumber, cut into matchsticks
-2 red peppers, cut into matchsticks
-3 spring onions, thinly sliced
-12 circular rice-paper discs.....
-Handful fresh mint leaves
-Handful fresh coriander leaves
1.Place the noodles in a heat-proof bowl and cover with boiling water. Set aside for 5-7 mins, or until the noodles are soft, then drain well.
2.Combine the carrots, cucumber, red peppers and spring onions. Stir through the drained noodles. Prepare a bowl of hot water. Dip a rice-paper disc into the hot water for about 10 secs, or until soft.
3.Lay it on a tea towel and place some of the noodle mixture onto the center, topped with a few mint and coriander leaves. Fold in two sides of the disc, and then roll up to make a 'cylinder'......
4.Transfer to a platter and repeat with the remaining ingredients. Make the dipping sauce by combining all the ingredients and whisking until the sugar has dissolved!!!....
Soak the rice-paper discs just long enough to make them pliable. if they're limp and sticky, you've soaked them for too long!!!..... I just place them in a dinner plate of warm-tap water....then out onto a clean dish towel to drain momentarily!....